scotch bonnets

I tried that Daves Insanity sauce a while ago. Dabbed a splodge on my finger then put it on tongue...

holy crap! :D
 
Pestilence said:
Scotch bonnets are very nice, some amazing sauces out there including them. I'm dying to try a Dorset Naga....gonna get some ordered in my next batch from Scorchio.

You'd probably be best using them in a chilli. This is how I make mine (note I'm leaving measurements out as I really don't pay attention to them when cooking - you'll know what to do depending on the number of people you're cooking for and heat you can handle) :

1. Lightly oil deep pan.
2. Add 1 sliced onion and 2 minced cloves garlic. Fry for around 1 minute at high heat.
3. Add minced beef and lightly cover the lot with fresh black pepper. Fry for a minute, stirring occasionally. Next, add some cumin and 2 pinches of cinnamon, lightly dusting the pan.
4. Add sliced chillies depending on your heat tolerance. Stir well.
5. Add 1/2 tin drained kidney beans. Stir well and fry for 2 minutes.
6. Drain excess liquid from the pan, and add a carton of Passata (or a tin of chopped tomatoes).
7. Reduce heat and simmer until the liquid has reduced sufficiently. Keep stirring to save any of it sticking.
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Nice recipe, you could also add some Paprika, i also prefer to finely dice either a scotch bonnet or two keeping the seeds in the dicing (if you dont like it too spicy de-seed it first) or a few birds eye chilis finely diced, and then get some of the larger medium chillis and roughly slice them so that you can 'see' the chillis in the chili mix. Also usually add an oxo cube in 100ml of water to help give it a bit more beefy taste and helps thicken the sauce too.
 
-Tauren- said:
damn, too late lol :( only just read this thread after ordering >.<, i've just ordered some "Flying Goose Brand Sriracha Hot Chilli Sauce" for everyday use on chips and stuff. aaaanndd... some "Da' Bomb Ground Zero" for soups and chilli's/curries. cant wait to get it! :D
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That Flying Goose sauce is nice, but it's more sweet than hot - and very sticky. It's a decent table sauce though.

You HAVE to let me know what the Da Bomb is like....been eyeing that up for a while!
 
kefkef said:
Nice recipe, you could also add some Paprika, i also prefer to finely dice either a scotch bonnet or two keeping the seeds in the dicing (if you dont like it too spicy de-seed it first) or a few birds eye chilis finely diced, and then get some of the larger medium chillis and roughly slice them so that you can 'see' the chillis in the chili mix. Also usually add an oxo cube in 100ml of water to help give it a bit more beefy taste and helps thicken the sauce too.
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Birds Eye chillis are very underrated, IMO. Diced as you say they really add wonderfully to a Chilli dish. Great flavour and pack a nice amount of heat.

Good tip on including/removing seeds depending on your heat tolerance.
 
Dogoid said:
got given theses in a see through bag, i know scotch bonnets are one of the hottest chillies in the world with a scoville rating of 100,000-350,000 scoville units , now to put into perspective, jalapenos are 2,500-8,000 units.
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A Naga chilli has a rating of over 855,000 :p I've got some downstairs.
 
Pestilence said:
The key to the real "chilli" flavour is the cumin, so don't skimp there.
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Absolutely. I like to toast the cumin seeds in a dry pan before you do anything else. Take them out and grind them with some coriander seeds. Add them back into your onion and garlic when they've been sweated off. I like to add the diced chillis at this point too, i find letting them fry for a bit bring out the flavour slightly and you get more of a rounded/full heat to the chilli rather than just a raw heat. You can always add more later on if it's not hot enough.

When everything has been fried up i like to cover it in stock and let it bubble away for as long as possible. When you get bored of waiting add your tin of tomatoes (i think passata would make it too tomatoey personally) and leave for at least another 20mins. The trick to a good chilli is to keep it to a thick soupy texture and then when you're almost ready to serve thicken it up. Do this by adding your kidney beans (these only need warming through for ~5-10mins, any longer and they'll disintegrate), a fair amount of cornflour and then some dark, dark chocolate (70% minimum). Make sure the chocolate cooks out enough (you dont want to smell it) then you're ready.

The real trick to chilli is to cook it for as long as possible.
 
Dogoid said:
jesus , im suspecting the reason you still have some downstairs is because you haven't racked up the courage to try them yet? :D

i bet you one small slice of that would do 26 curries
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Lol, I've actually had some, though they were cut into small pieces and eaten with food, no way am I going to eat them on its own :p
 
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